Pasta with Eggplant, Mushrooms and Fresh Mozzarella

Serves: 4

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This dish gets plenty of flavor from perfectly ripe summer tomatoes, earthy mushrooms and eggplant.

Ingredients

Preparation

Have a large pot of water ready to cook the pasta. In a large sauté pan, heat 1/4 cup of the olive oil, add diced eggplant and cook until golden. Remove from the pan and set aside. Add the remaining 1/4 cup of olive oil, garlic and mushrooms to the sauté pan and cook until golden. Add the cut up tomatoes, eggplant, salt and pepper to taste.

Let it simmer while you are cooking the fettuccine. Cook the pasta very al dente. Drain (but save a small amount of cooking water), then add pasta to the sauce and toss well.

Add a small amount of the pasta water if the mixture is too dry. Turn heat off and add diced mozzarella. Stir very gently, but don't allow cheese to totally melt. Serve immediately, garnished with chopped parsley.

Recipe by Iole Aguero, PCC Cooks instructor

Source: PCC Sound Consumer, August 2010

Learn more about our recipes. View guidelines »

More about: cheese, eggplant, mushrooms, pasta, vegetables

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login